Spaghetti with Three Cheese Sweet Pepper Marinara

Annie Leon


I love some good pasta, and not many places serve it with bold, rich flavors the way I like.

This is my favorite variation on a classic marinara. The tang of the pepper adds some interest, and when you saute the fennel and oregano, it really brings out their flavor. I like the balance of creamy and hearty, and this sauce is simply no exception to that rule. I hope you like this one as much as I do


★★★★★ 1 vote

5 Min
25 Min


  • 1/2 medium
  • 1 large
    red or orange bell pepper
  • 3 Tbsp
    olive oil
  • 4 clove
    garlic, minced
  • 1/2 tsp
    fennel seed
  • 2 tsp
    oregano, dried
  • 1 can(s)
    tomato paste
  • 14 oz
    crushed tomatoes
  • 14 oz
    diced tomatoes italian-style
  • 3 oz
    cream cheese
  • 1/4 c
    parmesan cheese
  • 1/4 c
    mozzarella, shredded
  • 1/4 c
    sour cream, light
  • 1 Tbsp
    basil, dried
  • 1/2 tsp
    ancho chile powder
  • 1/8 c
    parsley flakes
  • 1 lb

How to Make Spaghetti with Three Cheese Sweet Pepper Marinara


  1. Finely chop onion and cube bell pepper, saute in olive oil with fennel seed, oregano, and garlic until just tender.
  2. Stir in all remaining ingredients except parsley. Simmer over low heat for 25-30 minutes.
  3. Cook spaghetti according to package directions. Drain and add to sauce, top with parsley.

Printable Recipe Card

About Spaghetti with Three Cheese Sweet Pepper Marinara

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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